Outdoor cooking station with griddle, system and method thereof

ABSTRACT

Embodiments of a griddle of the type for an outdoor cooking station is provided herein. The griddle includes a flat cooking surface with a splash guard extending along a periphery of the flat cooking surface. The flat cooking surface defines a trough positioned adjacent a rear end of the cooking surface such that the trough includes a sloping surface extending downward toward a rear opening defined in the splash guard along and adjacent the rear end of the flat cooking surface. With this arrangement, as a user cooks food on the griddle, unwanted grease may be pushed to the rear of the griddle and into the trough so that the grease funnels down the sloped surface and through the rear opening and into a grease container centered below the rear opening.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation of U.S. patent applicationSer. No. 16/231,384, filed Dec. 21, 2018, which is acontinuation-in-part of U.S. patent application Ser. No. 15/885,313,filed Jan. 31, 2018, which claims the benefit of U.S. ProvisionalApplication No. 62/452,483, filed Jan. 31, 2017, the disclosures ofwhich are hereby incorporated by reference in their entirety. Further,U.S. patent application Ser. No. 16/231,384 is a continuation-in-part ofU.S. patent application Ser. No. 15/582,675, filed Apr. 29, 2017, whichclaims the benefit of U.S. Provisional Application No. 62/331,666, filedMay 4, 2016, the disclosures of which are hereby incorporated byreference in their entirety.

TECHNICAL FIELD

The present invention relates generally to outdoor cooking stations and,more specifically, the present invention relates to managing grease andfood byproduct with the griddle of the cooking station.

BACKGROUND

Barbequing has become a popular and pervasive tradition in much of theworld. A barbeque grill is a device for cooking food by applying heatdirectly below a grill. There are several varieties of grills but mostfall into one of two categories, either gas fueled or charcoal. Gasfueled grills typically use propane or natural gas as a fuel source,with the gas flame either cooking the food directly or heating grillingelements which in turn radiate the heat necessary to cook the food.Grilling has become a popular method of cooking food due to the uniqueflavors and texture imparted to the food during the grilling process.

A griddle is a cooking device consisting of a broad flat surface thatcan be heated using a variety of means and is used in both residentialand commercial applications for a variety of cooking operations. Thegriddle is most commonly a flat metal plate composed of cast or wroughtiron, aluminum or carbon steel. Griddles are commonly heated directly orindirectly by open flame or electrical elements. Using a griddle placeddirectly on a barbeque grill or over flame burners has also becomepopular when cooking foods not as well suited for cooking directly on agrill over an open flame.

One concern with griddle cooking is the grease and byproduct build-upthat inevitably occurs. Some griddles include a drain system to managethe grease either on the side or front of the griddle. Such locationskeep the grease and byproduct in areas relative to the griddle and cookstation that are viewable and in the region where the user is cooking,which is unsightly and still provides the potential for grease to spill,spatter, and build-up over the front side of the cooking station, oftenspreading to the user's clothing.

BRIEF SUMMARY OF THE INVENTION

Embodiments of the present invention are directed to various devices,systems, and methods for managing unwanted food byproduct with aportable outdoor cooking station. In one embodiment, the portableoutdoor cooking station includes a frame and a griddle. The frameextends to define a front side, a rear side, a left side and a rightside each extending between a lower end and an upper portion. Further,the frame includes multiple heating elements controlled along the frontside and coupled to the upper portion of the frame. The griddle isconfigured to be supported by the upper portion of the frame andpositioned above the heating elements. The griddle includes a flatcooking surface, a splash guard, and a trough. The flat cooking surfaceextends between a front end and a rear end and extends between left endand a right end such that each of the front end and rear end of the flatcooking surface corresponds with the respective front side and the rearside of the frame and each of the left end and right end of the flatcooking surface corresponds with the respective left side and right sideof the frame. The splash guard extends upward from the flat cookingsurface along each of the left and right ends and the front and rearends of the cooking surface such that the splash guard extends upward todefine an interior surface and an exterior surface of the splash guard.Further, the splash guard extends along the rear end of the cookingsurface defines a rear opening therein, the rear opening extendingbetween the interior surface and the exterior surface of the splashguard and positioned at a lower mid-portion of the splash guard adjacentthe rear end of the cooking surface. The trough is defined in thecooking surface at a rear central portion of the cooking surface andadjacent the rear end of the cooking surface such that the troughincludes a sloped surface extending toward the rear opening defined inthe splash guard.

In another embodiment, the sloped surface of the trough defines a topedge that directly extends and depends from the cooking surface of thegriddle, the top edge of the trough extending to generally exhibit av-shape. In another embodiment, the top edge extends from a point of thev-shape to opposing first and second lower ends of the rear opening soas to define a first top edge extending from the point to the firstlower end of the rear opening and to define a second top edge extendingfrom the point to the second lower end of the rear opening. In stillanother embodiment, the sloped surface of the trough includes a lowervalley portion, the lower valley portion of the trough sloped downwardtoward the rear opening and extending from the point of the v-shapedirectly toward the rear opening. In yet another embodiment, the troughonly extends adjacent the rear end of the cooking surface such that thegriddle includes no other trough extending adjacent the front end, theleft end or the right end of the cooking surface.

In another embodiment, the rear opening defined in the splash guardextends with an elongated notch formed in a bottom edge of the splashguard. In still another embodiment, the splash guard includes a frontsplash guard, a rear splash guard, a left splash guard, and a rightsplash guard, the rear splash guard having a rear guard height and thefront splash guard having a front guard height, the rear guard heightbeing greater than the front guard height, the left and right splashguards having a tapering height between the rear splash guard and thefront splash guard. In another embodiment, the outdoor portable cookingstation further includes a grease container having a container portion,the container portion positioned directly below the rear opening of thegriddle so that food byproduct funnels along the sloped surface of thetrough and through the rear opening and into the container portion ofthe grease container.

In accordance with another embodiment of the present invention, anoutdoor portable cooking station configured to manage unwanted foodbyproduct is provided. The outdoor portable cooking station includes aframe and a griddle. The frame includes a front side, a rear side, aleft side and a right side each extending between a lower end and anupper portion. The frame includes multiple heating elements controlledalong the front side and coupled to the upper portion of the frame. Thegriddle is configured to be supported by the upper portion of the frameand positioned above the heating elements. The griddle includes a flatcooking surface, a splash guard, and a trough. The flat cooking surfaceextends to define a generally rectangular configuration, extendinglongitudinally between a left end and a right end and extendinglaterally between a front end and a rear end. The splash guard extendsupward from the flat cooking surface along each length of the left andright ends and the front and rear ends of the cooking surface such thatthe splash guard extending along the rear end of the cooking surfacedefines a rear opening therein. The rear opening is positioned at, anddefined in, a lower mid-portion of the splash guard adjacent the rearend of the cooking surface. The trough is defined in the cooking surfaceat a rear central portion of the cooking surface and adjacent the rearend of the cooking surface such that the trough includes a slopedsurface extending toward the rear opening defined in the splash guard.

In another embodiment, the sloped surface of the trough defines a topedge that directly extends and depends from the cooking surface of thegriddle, the top edge of the trough extending to generally exhibit av-shape. In a further embodiment, the top edge extends from a point ofthe v-shape to opposing first and second lower ends of the rear openingso as to define a first top edge extending from the point to the firstlower end of the rear opening and to define a second top edge extendingfrom the point to the second lower end of the rear opening. In anotherembodiment, the sloped surface of the trough comprises a lower valleyportion, the lower valley portion of the trough sloped downward towardthe rear opening and extending from the point of the v-shape directlytoward the rear opening. In another embodiment, the trough only extendsadjacent the rear end of the cooking surface such that the griddleincludes no other trough extending adjacent the front end, the left endor the right end of the cooking surface. In another embodiment, theoutdoor portable cooking station further includes a grease containerhaving a container portion, the container portion positioned directlybelow the rear opening of the griddle so that food byproduct funnelsalong the sloped surface of the trough and through the rear opening andinto the container portion of the grease container.

In accordance with another embodiment of the present invention, agriddle configured to manage unwanted food byproduct is provided. Thegriddle includes a flat cooking surface, a splash guard, and a trough.The flat cooking surface extends to define a generally rectangularconfiguration extending longitudinally between a left end and a rightend and extending laterally between a front end and a rear end. Thesplash guard extends upward from the flat cooking surface along eachlength of the left and right ends and the front and rear ends of thecooking surface such that the splash guard extending along the rear endof the cooking surface defines a rear opening therein. The rear openingpositioned at, and defined in, a lower mid-portion of the splash guardadjacent the rear end of the cooking surface. The trough is defined inthe cooking surface at a rear central portion of the cooking surface andadjacent the rear end of the cooking surface such that the troughincludes a sloped surface extending toward the rear opening defined inthe splash guard.

In another embodiment, the sloped surface of the trough defines a topedge that directly extends and depends from the cooking surface of thegriddle, the top edge of the trough extending to generally exhibit av-shape. In another embodiment, the top edge extends from a point of thev-shape to opposing first and second lower ends of the rear opening soas to define a first top edge extending from the point to the firstlower end of the rear opening and to define a second top edge extendingfrom the point to the second lower end of the rear opening. In stillanother embodiment, the sloped surface of the trough comprises a lowervalley portion, the lower valley portion of the trough sloped downwardtoward the rear opening and extending from the point of the v-shapedirectly toward the rear opening. In yet another embodiment, the slopedsurface of the trough extends downward from the first top edge to therear opening to funnel food byproduct through the rear opening definedin the splash guard. In another embodiment, the trough only extendsadjacent the rear end of the cooking surface such that the griddleincludes no other trough extending adjacent the front end, the left endor the right end of the cooking surface.

In accordance with another embodiment of the present invention, a methodfor managing grease at a cooking station is provided. The methodincludes the steps of: supporting a griddle on an upper portion of aframe of an outdoor cooking station with heating elements coupledthereto, the griddle having a flat cooking surface with an upstandingsplash guard extending along a periphery of the flat cooking surfacesuch that the splash guard defines a rear opening defined therein, therear opening positioned centrally adjacent a rear side of the cookingsurface; and funneling grease from the cooking surface along a troughhaving a sloped surface extending downward to the rear opening definedin the splash guard such that the trough is defined in the cookingsurface adjacent the rear opening along a mid-rear portion of thecooking surface.

In another embodiment, the method step of funneling includes funnelingthe grease from a top edge of the sloped surface defined in the flatcooking surface such that the top edge of the sloped surface extendswith a v-shape, the v-shape defining a periphery of the trough. Inanother embodiment, the method step of funneling includes funneling thegrease from the top edge, the top edge extending from a point region toa first lower end of the rear opening to define a first top edge andextending from the point region to a second lower end of the rearopening to define a second top edge, the first and second top edgesdefining the v-shape. In another embodiment, the method step offunneling includes funneling the grease to a single trough onlyextending adjacent the rear side of the cooking surface such that thegriddle includes no other trough extending adjacent the front end, theleft end or the right end of the cooking surface.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

The foregoing and other advantages of the invention will become apparentupon reading the following detailed description and upon reference tothe drawings in which:

FIG. 1 is a perspective view of a portable outdoor cooking station witha side shelf system, depicting the cooking station with a griddlepositioned thereon, according to one embodiment of the presentinvention;

FIG. 2 is a top view of the portable outdoor cooking station, depictingthe cooking station without the griddle positioned thereon, according toanother embodiment of the present invention;

FIG. 3 is an exploded view of the portable outdoor cooking station andthe side shelf system, according to another embodiment of the presentinvention;

FIG. 3A is a top view of a side shelf, according to another embodimentof the present invention;

FIG. 3B is a top view of another embodiment of a side shelf, accordingto the present invention;

FIG. 4 is a bottom perspective view of a side shelf, depicting hooks andledges for the side shelf system, according to another embodiment of thepresent invention;

FIG. 5 is a perspective view of the portable outdoor cooking station anda side shelf system, according to another embodiment of the presentinvention;

FIG. 6 is a perspective view of another embodiment of a portable outdoorcooking station and a side shelf system, according to the presentinvention;

FIG. 7A is a perspective top view of the side shelf system of FIG. 6,according to another embodiment of the present invention;

FIG. 7B is a perspective bottom view of the side shelf system of FIG. 6,according to another embodiment of the present invention;

FIG. 8 is a perspective view of another embodiment of a portable outdoorcooking station and a side shelf system, according to the presentinvention;

FIG. 9A is a perspective top view of the side shelf system of FIG. 8,according to another embodiment of the present invention;

FIG. 9B is a perspective bottom view of the side shelf system of FIG. 8,according to another embodiment of the present invention;

FIG. 10 is a perspective front view of one embodiment of a griddle andoutdoor cooking station, depicting a rear trough and opening defined ina rear splash guard of the griddle, according to the present invention;

FIG. 10A is an enlarged perspective view of the rear trough and openingof the griddle of FIG. 10, according to another embodiment of thepresent invention;

FIG. 11 is a perspective rear view of the griddle and cooking station ofFIG. 10, depicting a grease container positioned below the rear troughand opening, according to another embodiment of the present invention;

FIG. 11A is an enlarged perspective rear view of the grease containerand the rear trough of the griddle of FIG. 11, according to anotherembodiment of the present invention;

FIG. 12 is a partial cross-sectional view of the griddle and outdoorcooking station taken along section line A-A of FIG. 11, according toanother embodiment of the present invention;

FIG. 13 is a perspective front view of the griddle, according to anotherembodiment of the present invention;

FIG. 14 is a bottom view of the griddle, according to another embodimentof the present invention;

FIG. 15 is a side view of the griddle, according to another embodimentof the present invention; and

FIG. 16 is a rear view of the griddle, according to another embodimentof the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Referring to FIGS. 1 through 3, a portable outdoor cooking station 10with a side shelf system 12 is provided. Such cooking station 10 is madefor outdoor use and is sized and configured to be readily moveable suchthat the cooking station 10 is portable. Further, the portable outdoorcooking station may be of the type that is gas heated. In oneembodiment, the side shelf system 12 may be sized and configured tomaintain cooked or non-cooked food while improving cleanliness of a foodpreparation surface. The side shelf system 12 may also be sized andconfigured to maintain disposable cleaning supplies. In addition, theside shelf system 12 may be sized and configured to hold waste in areadily disposable manner as well as improving cleanliness of a foodpreparation surface. With this arrangement, the side shelf system 12 maybe employed with the cooking station 10.

The cooking station 10 may include a front side 14, a rear side 16, afirst side 18, and a second side 20, the front side 14 being the side auser may stand for cooking food and operating some of the controls ofthe cooking station 10. The cooking station 10 may include a main body22. The main body 22 may include a frame structure 24 to which varioushousing or panel structures may be attached. For example, the framestructure 24 may include panel structures, such as a front wall 26, arear wall 28, and first and second walls 30, 32. In one embodiment, themain body 22 may not include the rear wall 28. The first and secondwalls 30, 32 may include vents 34 or openings therein. The front wall 26may include various components and controls positioned and securedtherewith. The main body 22 may include one or more heating elements,such as four gas burners 35, extending between the front wall 26 and therear wall 28 or rear side 16 of the main body 22. The gas burners mayreceive gas by rotating burner knobs 36 from an off-position to anon-position. Such burner knobs 36 may be coupled to the front wall 26 ofthe main body 22 and may each be aligned with a corresponding gasburner. Each of the burner knobs 36 may include the appropriate valvesand components associated therewith configured to control gas beingsupplied to the gas burners, as known to one of ordinary skill in theart. Further, the main body 22 may also include an igniter switch 38.The igniter switch 38 may be positioned on the front wall 26 or panelsized and configured to ignite the particular gas burners correspondingwith the burner knobs 36 rotated to the on-position. The gas burners maybe fueled with gas, such as propane gas, with a propane gas tank (notshown) or fueled with natural gas, which may be coupled to the gasburners via a gas line 40 and connection valve 42 or the like. Althoughonly some of the primary components for operating the cooking station 10are described herein, the remaining components that may be needed forproper functioning of the cooking station may be incorporated herewithand into the cooking station 10 as known by one of ordinary skill in theart.

The cooking station 10 may include four legs. The four legs may extenddownward from front and rear corners or sides of the main body 22 todefine first and second front legs 44, 46 and first and second rear legs48, 50. Further, the first front and rear legs 44, 48 may include one ormore first cross-members 52 extending therebetween. Similarly, thesecond front and rear legs 46, 50 may include one or more secondcross-members 54 extending therebetween. Such one or more first andsecond cross-members 52, 54 may stabilize and strengthen the legs andweight of the main body 22. The one or more second cross-members 54 mayinclude a gas tank holder 56 coupled thereto such that a gas tank (notshown) may be positioned on the gas tank holder 56 and be readilycoupled to the gas line 40. Furthermore, one or more first and secondcross-members 52, 54 may serve to hold and receive a lower shelf 58.Such lower shelf 58 may be employed for storing or maintaining variouscooking items and/or utensils or the like or anything desired by theuser. Each of the legs may include wheels, such as two caster wheels 59and two fixed wheels 61, positioned at or adjacent to a lower end ofeach of the legs. For example, the second front and rear legs 46, 50 mayinclude the caster wheels 59 and the first front and rear legs 44, 48may include the fixed wheels 61. In another embodiment, only one of thefirst front and rear legs 44, 48 or second front and rear legs 46, 50includes either the caster wheels or fixed wheels. In anotherembodiment, the cooking station 10 may include at least two wheels 59coupled to a base of the frame structure 24 of the cooking station 10.In this manner, the cooking station 10 may be readily moveable to adesired location, thereby, providing portability to the cooking station10 as well as being readily employable for outdoor use at most anydesired suitable location.

In one embodiment, the cooking station 10 may be of the type that canreceive a griddle 60. The griddle 60 may include a flat cooking surface62 with upstanding walls 64 that may extend above and along at least aportion of a periphery 66 of the flat cooking surface 62. In oneembodiment, the griddle 60 may include a trough 68 sized and configuredto facilitate draining grease or unwanted food by-product from the flatcooking surface 62. In one embodiment, the trough 68 may extend along afront periphery 70 of the flat cooking surface 62 that may extend to anopen end 72 at or adjacent to the front and first sides 14, 18 of thecooking station 10. The other end of the trough 68 may be closed orblocked so that grease may only funnel toward the open end 72. Thecooking station 10 may also include a grease catcher 74. Such greatcatcher 70 may include a container portion 76 and a latch portion 78that may be latched over one of the upstanding side walls 64 of thegriddle 60 such that the container portion 76 of the grease catcher 74may be positioned below the open end 72 of the trough 68. In thismanner, grease or food by-product may drain into the container portion76 of the grease catcher 74 and, later, the grease catcher 74 may bereadily removed from the griddle 60 for removing any food by-producttherein. In another embodiment, the cooking station 10 may include agriddle of the type disclosed in commonly assigned U.S. Non-Provisionalpatent application Ser. No. 15/582,675, the disclosure of which isincorporated herewith in its entirety. In another embodiment, the sideshelf system 12 depicted herein may be incorporated with other types ofcooking stations, such as gas heated grills, charcoal heated cookingstations, pellet heated cooking stations or any other suitable outdoorportable cooking stations.

Now with reference to FIGS. 1, 2, 3 and 3A, in another embodiment, thecooking station 10 may include a first side shelf 80 and a second sideshelf 82. The first and second side shelves 80, 82 may be removablysecured to the respective first and second sides 18, 20 of the cookingstation 10. In another embodiment, the first and second side shelves 80,82 may be removably secured adjacent a lower end 84 of the first andsecond walls 30, 32 of the main body 22 such that the first and secondside shelves 80, 82 may extend from the cooking station 10 at a levellower than the cooking surface 62 of the cooking station 10 or even at alevel lower than the burners 35 (FIG. 2) within the cooking station 10.For example, in one embodiment, the first side shelf 80 may include oneor more frame extensions, such as a first extension 86 and a secondextension 88, each of which may extend from an inner side 90 of thefirst side shelf 80. The first and second extensions 86, 88 may be sizedand configured to be coupled to the frame structure 24 or a portion ofthe frame structure 24 of the main body 22. For example, the framestructure 24 may include a first sleeve 92 and a second sleeve 94 withrespective ends positioned adjacent the lower end 84 of the first sidewall 80. Such first and second sleeves 92, 94 may be sized andconfigured to receive the respective first and second extensions 86, 88.Upon inserting the first and second extensions 86, 88 into therespective first and second sleeves 92, 94, a securement device 96 maybe, for example, rotated to readily tighten and secure the first sideshelf 80 to the frame structure 24. Similarly, the first side shelf 80may be readily removed from the frame structure 24 by loosening thesecurement device 96. In this manner, the first and second side shelves80, 82 may be readily removed, replaced and/or upgraded.

As previously set forth, the cooking station 10 includes the side shelfsystem 12. The side shelf system 12 may be incorporated in one or bothof the first and second side shelves 80, 82 or, as depicted, in thefirst side shelf 80. In one embodiment, the side shelf system 12 mayinclude the first side shelf 80 and at least one of a food pan 100, acutting board 102, a holder device 104, and hooks 106 (FIG. 4). Thefirst side shelf 80 may include an upper surface 110 defining an opening112 therein. The upper surface 110 may be a substantially flat surfaceand may be employed as a work surface for assisting in the preparing offood to be cooked. The opening 112 defined in the upper surface 110 maybe sized and configured to receive and hold the food pan 100 and/or thecutting board 102. The upper surface 110 may extend to a periphery 114having a rectangular shape with peripheral side walls 116 or panelsextending downward from the periphery 114 of the upper surface 110 ofthe first side shelf 80.

With respect to FIGS. 3 and 3A, as set forth, the upper surface 110 ofthe first side shelf 80 defines the opening 112 therein. The structuredefining such opening 112 may be rectangular in shape or a rectangularperiphery. In one embodiment, each side of such rectangular peripherymay include an extension 120 that may extend downward from the sides ofthe rectangular periphery. Further, each extension 120 may include aledge 122 that extends inward from a lower end 124 of the extension 120to define a depth 126. The depth 126 may define a distance or lengthfrom the ledge 122 to the upper surface 110 of the first side shelf 80.Such depth 126 may substantially correspond with a thickness 128 of alip 130 of the food pan 100 and/or a cutting board thickness 132. Inthis manner, upon positioning the food pan 100 and the cutting board 102into the opening 112, a first surface or upward facing surface 134 ofthe cutting board 102 may be generally or substantially flush with theupper surface 110 of the first side shelf 80.

In another embodiment, as depicted in FIGS. 3B and 4, the first sideshelf 80 may include a variation of the ledges extending fromextensions. In this embodiment, two of the extensions 120 extending fromthe opening 112 defined in the upper surface 110 of the first side shelf80 may not include ledges, but only a downward extending extension 120.Such two extensions may extend from opposite sides of the opening 112defined in the upper surface 110 of the first side shelf 80. Further,two of the extensions 120 may include a ledge 123. The two extensions120 with the ledge 123 in this embodiment may extend from opposing sidesof the rectangular shaped opening 112 defined in the first side shelf 80such that each ledge 123 may extend toward each other. The extensions120 without the ledge 123 may extend downward so as to substantiallyprevent lateral movement of the food pan 100 and/or the cutting board102 (see FIG. 2) positioned on the opposing extending ledges 123.

With reference back to FIGS. 1 and 3, as previously set forth, theopening 112 defined in the first side shelf 80 may be sized andconfigured to receive the food pan 100. The food pan 100 may include abasin portion 136 with four upstanding side walls 138 that extend from abottom wall 140. The upstanding side walls 138 extend upward to thebefore-described lip 130. The lip 130 may extend outward and/ortransverse relative to the upstanding side walls such that the lip 130may extend continuously along an upper periphery 142 of the food pan100. In one embodiment, the lip 130 may extend outward or orthogonalrelative to the upstanding side walls 138 of the food pan 100. The lip130 may extend outward so that an underside surface of the lip 130 maybe positioned on an upper surface 144 of the ledge 122 extending fromthe extensions 120 of the first side shelf 80 and so that the basinportion 136 of the food pan 100 may be suspended below the ledge 122.

In one embodiment, the food pan 100 may be made of a stainless steelmaterial, or any other suitable metallic material. In anotherembodiment, the food pan 100 may be made of a polymeric material. Inanother embodiment, the food pan 100 may include a height 146 or depthof about 70 millimeters or about 2.8 inches or in the range of about 2.5inches to 3 inches. In another embodiment, the height 146 of the foodpan 100 may be in the range of about 2 inches to 6 inches. In anotherembodiment, the food pan 100 may include a length 148 of about 320millimeters or about 12.6 inches or in the range of about 10 inches to14 inches or larger. In another embodiment, the food pan 100 may includea width 150 of about 220 millimeters or about 8.6 inches or in the rangeof about 6 inches to 10 inches.

Further, upon the food pan 100 being positioned over the ledge 122, thecutting board 102 may be positioned within the opening 112 defined inthe first side shelf 80 such that the upward facing surface 134 issubstantially flush with the upper surface 110 of the first side shelf80, as previously set forth. In one embodiment, the cutting board 102may be made of a wood material, such as bamboo or any other suitablecutting board wood material. In another embodiment, the cutting board102 may be made of a suitable polymeric material, such as plastic. Thecutting board 102 may include substantially similar sizing as the lengthand width dimensions of the food pan 100. The cutting board 102 mayinclude the upward facing surface 134 and a downward facing surface 152,both of which may be interchangeable, depending upon how the userpositions the cutting board 102 into the opening 112 of the first sideshelf 80. Further, the cutting board 102 may include a peripheral side154 defining a depth or cutting board thickness 132 of the cutting board102. As previously set forth, the depth may be sized so that the upwardfacing surface 134 sits flush relative to the upper surface 110 of thefirst side shelf 80.

The cutting board 102 may include a cutting board opening 156 definedtherein. Such cutting board opening 156 may be positioned adjacent theperiphery or one side of the cutting board 102 and extend completelythrough the cutting board 102 as a through hole. The cutting boardopening 156 may be elongated and sized so that a user can readily graspthe cutting board 102 to remove or slightly lift the cutting board 102from the opening 112 of the first side shelf 80 to access the food pan100 or to readily remove the cutting board 102 for, for example,cleaning purposes. In this manner, a user may utilize the upward facingsurface 134 of the cutting board 102 for preparing food or for anypurpose desired by the user and the food pan 100 may be employed forplacing cooked food or non-cooked food. Further, the cutting boardopening 156 may be sized so that food or waste may be pushed or slidthrough the cutting board opening 156.

With respect to FIGS. 3 and 5, as previously set forth, the first sideshelf 80 may also include a holder device 104. The holder device 104 maybe sized and configured to receive, for example, a single paper towelroll 162 or for hanging cloth towels or the like over a portion of theholder device 104. In one embodiment, the holder device 104 may becoupled to an underside of the first side shelf 80 and along or adjacenta front side 14 of the first side shelf 80 of the cooking station 10.The holder device 104 may be L-shaped with a first extension 164 and asecond extension 166 each of which may be elongated portions and asingle piece structure. The first extension 164 may include a lengththat is shorter than the second extension 166. The first extension 164may include coupling structure (not shown) for coupling to the undersideof the first side shelf 80 such that the first extension 164 may extenddownward from the first side shelf 80. The second extension 166 mayextend from an end of the first extension 164 and may extendsubstantially perpendicular or transverse relative to the firstextension 164 such that the second extension 166 may extendsubstantially horizontal or parallel relative to the upper surface 110of the first side shelf 80. The second extension 166 may include a firstbend 168 adjacent to a free end 172 of the second extension 166 suchthat the first bend 168 extends upward. The first and second extensions164, 166 may be a single piece structure with a second bend 170 definingthe juncture between the first and second extensions 164, 166. In thismanner, the holder device 104 may extend under the first side shelf 80so that the holder device 104 does not take away space from the uppersurface 110 of the first side shelf 80 while also being at a convenientlocation as the user is cooking or cleaning the cooking station 10 orother articles. In another embodiment, the holder device 104 may becoupled to the frame structure 24 of the cooking station 10. In anotherembodiment, the holder device 104 may be operatively coupled to theframe structure 24 of the cooking station 10. In another embodiment, theholder device 104 may be fixedly coupled (meaning coupled to the firstside shelf 80 or the frame structure 24 of the cooking station 10) so asto extend below the first side shelf 80 in a generally horizontal mannerrelative to the upper surface 110 of the first side shelf 80. In anotherembodiment, the holder device 104 may be in the form of, for example, acable with latches on ends of the cable to couple at two separatepositions on the first side shelf such that the cable is sized to hold,for example, a paper towel roll.

With reference to FIGS. 4 and 5, in another embodiment, the cookingstation 10 may include multiple hooks 106, FIG. 4 not showing the holderdevice 104 for simplistic purposes. The first side shelf 80 may includethe multiple hooks 106, such as a first hook 174, a second hook 176, athird hook 178, and a fourth hook 180. The multiple hooks 106 may becoupled to a portion of the first and second extensions 86, 88 of thefirst side shelf 80. The hooks 106 may be sized and configured to beattached to, latch, or hang a garbage bag 163, such as a plastic garbagebag. The hooks 106 may be coupled, for example, adjacent to and belowcorners of the opening 112 defined in the upper surface 110 of the firstside shelf 80 or adjacent to the ledge 122, 123. The hooks 106 mayinclude various structures for clipping, latching, grasping or hangingan article, such as a waste or garbage bag 163. For example, the hooks106 may be in the form of a J-hook so as to exhibit a J-shapedconfiguration. In one embodiment, the hooks 106 may define a downwardextension 182, a base 184, and an upward extension 186, the downwardextension 182 being longer than the upward extension 186. The downwardextension 182 of each of the hooks 106 may be coupled to the frameworkor a portion of one of the first and second extensions 86, 88 of thefirst side shelf 80. The base 184 may extend inward from the downwardextension 182 and the upward extension 186 extends upward from one endof the base 184 to a free end 188.

Each of the hooks 106 having the J-shaped configuration may be mountedto an underside of the first side shelf 80 so as to be positionablyarranged to hold, for example, a waste bag directly under the cuttingboard 102 such that each one of the hooks 106 may face or extend outwardrelative to an oppositely positioned hook 106. For example, the firsthook 174 may extend outward and face toward the front side and the thirdhook 178 may extend outward and face toward the rear side of the firstside shelf 80 such that oppositely positioned hooks 106 face oppositedirections. Similarly, the second hook 180 may extend outward and facetoward the front side of the first side shelf 80 and the fourth hook 180may extend outward and face toward the rear side of the first side shelf80. In another embodiment, oppositely positioned hooks 106 having theJ-shaped configuration may face or extend toward each other. Uponpositioning and attaching, for example, a plastic garbage bag 163 on thehooks 106, a user may readily lift or remove the cutting board 102 anddrop waste into the garbage bag 163 or the user may slide or push wastethrough the cutting board opening 156 to drop waste into the garbage bag163. In this embodiment, the user may not position the food pan 100 ontothe ledges 123 of the first side shelf 80.

With reference to FIGS. 1, 4, and 5, in another embodiment, the user mayinclude the food pan 100 onto the ledges 122, 123 (see FIG. 3) with thecutting board 102 positioned over the food pan 100, and utilize only twoof the hooks 106 of the first side shelf 80. For example, with the foodpan 100 and cutting board 102 positioned within the first side shelf 80,the user may utilize the first hook 174 and the second hook 176 to hanga garbage bag so that the bag may be easily accessible along the frontside 14 of the cooking station 10. Similarly, the user may alsoeffectively utilize the first hook 174 and the third hook 178 so thatthe bag may be accessible along the first side 18 of the cooking station10. In this manner, the hooks 106 may be utilized while also maintainingthe benefits of the food pan 100 and the cutting board 102 of the sideshelf system 12.

In another embodiment, the side shelf system 12 may include a bottleopener device 190. The bottle opener device 190 may be coupled to thefirst side shelf 80. In one embodiment, the bottle opener device 190 maybe fixed to the peripheral side wall 116, such as a front peripheralside wall, of the first side shelf 80. In another embodiment, the bottleopener device 190 may be operatively coupled to the first side shelf 80so as to be coupled to a line that may hang from the first side shelf80.

Now with reference to FIGS. 6, 7A, and 7B, another embodiment of sideshelf system 210 secured to a cooking station 212 is provided. Thisembodiment of the side shelf system 210 may include similar structuralfeatures as that described and depicted relative to the side shelfsystem 12 of FIGS. 1 and 3, except in this embodiment the side shelfsystem 210 of the cooking station 212 may not include a food panemployed therewith. Similar to previous embodiments, the side shelfsystem 210 of this embodiment may include a side shelf 214 with an uppersurface 216, the upper surface 216 defining an opening 218 therein. Suchopening 218 may be sized and configured to receive a cutting board 220,the cutting board 220 being readily removable from the opening 218.Further, the side shelf system 210 may include a holder device 222 sizedand configured to hold, for example, a paper towel roll, or for hangingcloth towels or for hanging cooking utensils or the like thereon. Inanother embodiment, the side shelf system may include various hooks 224positioned and mounted to an underside 226 of the side shelf 214. Suchhooks 224 may be sized and configured for hanging a waste bag, forexample, such that the waste bag may be positioned directly under thecutting board 220. Further, as in previous embodiments, the side shelfmay be removably coupled to frame components of the cooking station 212.For example, sleeve extensions 228 may extend from one side of the sideshelf to couple to the frame components of the cooking station 212.

Now with reference to FIGS. 8, 9A, and 9B, another embodiment of a sideshelf system 230 sized and configured to be coupled to a portableoutdoor cooking station 232 is provided. This embodiment of the sideshelf system 230 may include similar structural features of previousembodiments of the side shelf system (see FIGS. 1 and 3). For example,similar to previous embodiments, the side shelf system 230 may include aside shelf 234 with an upper surface 236 extending to define a periphery238. The upper surface 236 of the side shelf 234 may define an opening240 therein sized and configured to removably receive a cutting board242. Such cutting board 242 may sit over ledges 244 extending laterallyinward from the opening 240 such that an upper surface of the cuttingboard 242 may be somewhat flush or level with the upper surface 236 ofthe side shelf 234. Further, the side shelf system 230 may include aholder device 246 sized and configured to hold a paper towel roll or anyother suitable utensil or cleaning device.

In this embodiment, the side shelf system 230 may be coupled to thecooking station 232 such that the upper surface 236 of the side shelf234 may be positioned somewhat level with burner structure 248 of thecooking station 232 or level with an upper end of a front panel 250 ofthe cooking station 232. The side shelf system 230 may include a firstcoupling extension 252 and a second coupling extension 254, each ofwhich may be sized and configured to couple to frame structure of thecooking station 232. For example, the first and second couplingextensions 252, 254 of this embodiment may extend downward from anunderside 256 of the side shelf 234 and adjacent one side of the sideshelf 234 in a direction perpendicular relative to the upper surface 236of the side shelf 234. Such first and second coupling extensions 252,254 may be coupled to corresponding frame structure of the cookingstation 232 and may be in the form of sleeve structure, for example.Further, in this embodiment, the upper surface 236 may define ventingstructure 258 in the form of slots or narrow openings extending alongone side of the upper surface 236 adjacent the burner structure 248 ofthe cooking station 232.

Now with reference to FIGS. 10 and 11, another embodiment of an outdoorcooking station 300 sized to support a griddle 302 thereon is provided.The cooking station 300 may be portable and include first and secondside shelfs 304, 306 with, although not depicted in FIG. 10, thestructural features of a cutting board sized to be suspended within anopening defined in one or both of the first and second side shelves andmay also include the various accessory components adjacent to the sideshelves, as depicted and described in previous embodiments herein (see,e.g., FIG. 1). The griddle 302 depicted in FIGS. 10 and 11 of thisembodiment is the griddle depicted in FIG. 6.

The griddle 302 may be sized and configured to be supported by an upperportion 308 of the cooking station 300 with, for example, gas flameburners 310 (FIG. 12) that may be employed with any suitable burnablefuel, such as propane and natural gas. Such griddle 302 may be employedwith various components to manage grease and to keep the usersubstantially clean of such grease. In various embodiments of thepresent invention, components employed to manage grease while cooking onthe griddle 302 may include a splash guard 312, a trough 314 cooperatingwith a through hole 316 (or otherwise referenced as a rear opening)defined in a rear portion of the griddle 302, and a grease container318, each of which will be described in further detail herein.

With reference to FIGS. 13-16, the griddle may include an upper side 320and an underside 322 or bottom with a periphery 324 extending along anddefining a rear side 326, a front side 328, a left side 330 and a rightside 332. The upper side 320 of the griddle 302 may include a flatcooking surface 334 that may be elongated and generally rectangularshaped to define a longitudinal axis 336 so as to define a griddlelength 338 and a griddle width 340, the griddle width 340 extendinglaterally relative to the longitudinal axis 336. The cooking surface 334with the rectangular shape may also include a square shaped cookingsurface. The flat cooking surface 334 may also define a length and widththat substantially corresponds with the respective griddle length 338and the griddle width 340, but for the depth of the plate materialextending along the periphery 324 of the griddle 302 to form the splashguard 312. The flat cooking surface 334 may extend between a rear end342 and a front end 344 and between a left end 346 and a right end 348to define the flat cooking surface 334.

The splash guard 312 of the griddle 302 may extend upward from the upperside 320 of the griddle 302 and along at least a portion of theperiphery 324 of the griddle 302. In one embodiment, the splash guard312 may extend continuously along the periphery 324 of the griddle 302.For example, the griddle 302 may include a rear splash guard 350, afront splash guard 352, a left splash guard 354, and a right splashguard 356 each extending along the corresponding rear side 326, frontside 328, left side 330 and right side 332, respectively, of theperiphery 324 of the griddle 302. The splash guard 312 may be sized andconfigured to block hot spattering grease from out-side the periphery324 of the griddle 302 as well as act as a barrier to prevent greasefrom spattering or spilling over the griddle 302 and to the burners 310(FIG. 12) below the griddle 302.

The front splash guard 352 may be elongated to extend along an entirelength of the front end 344 of the cooking surface 334. Further, thefront splash guard 352 may extend upward directly from the cookingsurface 334 to define a front guard height 358. The rear splash guard350 may be elongated to extend along an entire length of the rear end342 or rear side 326 of the cooking surface 334 to define a rear guardheight 360. Along a majority of the length of the rear splash guard 350,the rear splash guard 350 may extend directly from the cooking surface334 along the rear end 342 to define the rear guard height 360. The rearguard height 360 may be higher or greater than the front guard height358. The left and right splash guards 354, 356 may include similarprofiles extending between first and second ends 362, 364 thereof, thefirst end 362 of each of the left and right splash guards 354, 356coupled to opposite ends of the rear splash guard 350 and the second end364 of each of the left and right splash guards 354, 356 coupled toopposite ends of the front splash guard 352. The left and right splashguards 354, 356 may extend directly from the cooking surface 334 alongan entire length of the respective left and right ends 346, 348 of thecooking surface 334. The first end 362 of each of the left and rightsplash guards 354, 356 may be higher or greater in height than thesecond end 364 of each of the left and right splash guards 354, 356 suchthat the left and right splash guards 354, 356 may taper or slope inheight toward the second end 364. With this arrangement, the second end364 of the left and right splash guards 354, 356 may be similar inheight to the front splash guard 352 and the first end 362 may besimilar in height to the rear splash guard 350 such that the upperperiphery or top edge 366 of each of the splash guard provides asubstantially continuous transition (without abrupt changes in height)between the ends of each of the splash guards and along the top edge 366of the splash guards. As set forth, the front splash guard 352 may besmaller in height than the rear splash guard 350 so that the user caneffectively cook along the front side 328 of the griddle 302 withoutbeing impeded by the front splash guard 352 while also substantiallyprotecting the user from spattering grease.

With respect to FIGS. 10A and 11A, as previously set forth, the griddle302 may include the trough 314 sized and configured to receive grease orother food byproduct. The trough 314 may extend directly from thecooking surface 334 and may be positioned adjacent the rear end 342 ofthe cooking surface 334. Further, in one embodiment, the trough 314 maybe integrally formed with the cooking surface 334 of the griddle 302. Inanother embodiment, the trough 314 may be a monolithic structurerelative to the plate material with the cooking surface 334 of thegriddle 302. In one embodiment, the trough 314 may define a slopedsurface 370, sloping downward toward and to the through hole 316. Inanother embodiment, the trough 314 may be sloped so as to funnel thegrease rearward to the through hole 316. In another embodiment, thetrough 314 may be positioned along a mid-portion 372 of the rear splashguard 350 and adjacent the rear end 342 of the cooking surface 334. Inthis manner, the trough 314 may be sized and configured to receiveheated grease from the cooking surface 334 and sloped downward andrearward to funnel grease to the through hole 316 at the rear side 326of the griddle 302.

Further, the trough 314 may funnel grease to the through hole 316 in alateral rearward direction, as indicated by arrows 375, relative to thelongitudinal axis 336 of the griddle 302. The trough 314 may be slopedto define a downward angle 374 (FIG. 12) relative to the cooking surface334 and directly depending from the cooking surface 334. Along a topedge 376 of the sloped surface 370 of the trough 314, the sloped surface370 may extend generally from a point 378 or region in the cookingsurface 334 and extend to opposite lower ends 380 defining the rearopening 316 such that the top edge 376 of the trough 314 defines andexhibits a v-shape. The top edge 376 of the sloped surface 370 mayextend from the point 378 (or intersection region of the v-shape) to theopposite lower ends 380 of the rear opening 316 to define a first topedge 382 and a second top edge 384. The sloped surface 370 may extendwith a first sloped surface 386 and a second sloped surface 388, thefirst and second sloped surfaces 386, 388 extending downward from thefirst and second top edges 382, 384, respectively, to extend to a bottomportion 390 or valley of the trough 314. The bottom portion 390 of thetrough 314 may also be sloped downward to the rear opening 316. Thebottom portion 390 or valley of the trough 314 may generally be alignedwith and extend to a central portion along a bottom edge 392 of the rearopening 316.

In one embodiment, the griddle 302 includes a single trough 314extending only along the rear end 342 or rear portion of the cookingsurface 334 such that there are no other troughs extending along thelength of the front end 344, the left end 346 and the right end 348 ofthe cooking surface 334. In another embodiment, the trough 314 extendsadjacent and along a central rear portion 394 adjacent the rear end 342of the cooking surface 334. With this arrangement, the trough 314extending along the rear end 342 or central rear portion 394 of thecooking surface 334 allows for the user to push away the grease orunwanted food byproduct toward the central rear portion 394 of thecooking surface 334, and not forward or to the sides so that front andside portions of the cooking surface 334 and cooking station 300 (FIG.10) may be more likely to be properly maintained and clean from unwantedgrease.

Further, in one embodiment, the previously set forth through hole 316 orrear opening may be defined in the rear splash guard 350. Such throughhole 316 defined in the rear splash guard 350 may be sized andconfigured for receiving and feeding the grease or food byproduct fromthe trough 314 and through the through hole 316 and off the cookingsurface 334. In one embodiment, the through hole 316 may be an elongatednotch and may extend through a lower portion 398 of the rear splashguard 350 such that an upper portion of the rear splash guard may definean upper edge 396 of the through hole 316. The elongated notch may beformed in a bottom edge of the rear splash guard 350. In anotherembodiment, the through hole 316 may be centered along the elongatedlength of the rear splash guard 350 so as to be substantially centeredand aligned with a bottom portion 390 of the trough 314. In this manner,the through hole 316 defined in the rear splash guard 350 may bepositioned along the rear splash guard 350 at the mid-portion 372,relative to a length, of the rear splash guard 350 and act inconjunction or cooperation with the trough 314 for funneling greasealong the trough 314 and away from the griddle 302.

Now with reference to FIGS. 11A and 12, in another embodiment, thebottom edge 392 of the rear opening 316 may be defined by a rear endportion 400 or rear end 402 of the trough 314. The rear end 402 or rearend portion 400 or bottom edge 392 of the trough 314 may extend and begenerally aligned with a plane 404 defined by an interior surface 406 ofthe rear splash guard 350. In another embodiment, the rear end 402 mayextend beyond the plane 404 defined by the interior surface 406 of therear splash guard 350. In another embodiment, the rear end 402 of thetrough 314 may extend and be aligned with a plane defined by any one ofthe interior surface or an exterior surface 408 of the rear splash guard350. In another embodiment, the rear end 402 of the trough 314 mayextend beyond or further rearward than the plane 404 of the interiorsurface 406 of the rear splash guard 350. With this arrangement, therear end portion 400 of the trough 314 may extend and be sloped downwardto and through the rear opening 316 in a manner to facilitate grease andfood byproduct to be appropriately removed from the cooking surface 334and griddle 302. Further, by positioning the trough 314 and rear opening316 at the rear side 326 of the griddle 302, the unsightly grease andfood byproduct may be moved out of view of the user.

Now with reference to FIGS. 11, 11A and 12, an embodiment of thebefore-mentioned grease container 318 will now be described inassociation with the griddle 302 and the cooking station 300. The greasecontainer 318 may include a container portion 410 and a latch portion412, the latch portion 412 extending upward from one side and an upperedge 414 of the container portion 410. The container portion 410 mayexhibit an open top and may be sized and positioned to readily catchdrippings from the trough 314 of the griddle 302. The latch portion 412may include a free end 416 and may extend generally with a c-shapedcross-section between the free end 416 and the container portion 410.The latch portion 412 may be sized and configured to couple directly tothe upper portion 308 of the cooking station 300. The griddle 302 mayextend more rearward than rear plane 418 defined by a rear surface 420or rear frame structure of the cooking station 300 such that the rearend 402 of the trough 314 may also extend more rearward than the rearplane 418 defined by the rear surface 420 or rear frame structure of thecooking station 300. As such, the latch portion 412 of the greasecontainer 318 may be sized so that, upon positioning the latch portion412 over the upper portion 308 of the cooking station 300, the containerportion 410 may be positioned directly below the rear end 402 of thetrough 314. In this manner, grease or food byproduct may be funneleddown the sloped surface 370 of the trough 314 so that the grease andfood byproduct may funnel directly into the container portion 410 of thegrease container 318. In another embodiment, a latch portion of a greasecontainer may couple directly to the top edge 366 of the rear splashguard 350.

With reference to FIGS. 14 and 15, respective bottom and side views ofthe griddle 302 are depicted. The underside 322 of the griddle 302 mayinclude one or more stabilizers 424. For example, the one or morestabilizers 424 may be elongated structures 426 with a v-shapedcross-section. The one or more stabilizers 424 may be positioned andspaced so that the elongated structures 426 extend along a length 338 ofthe griddle 302 or parallel relative to the longitudinally axis 336 ofthe griddle 302. Such one or more stabilizers 424 may be directly weldeddirectly to the underside 322 of the griddle 302. With this arrangement,the one or more stabilizers 424 may be positioned along the underside322 to stabilize the griddle 302 and substantially prevent potentialwarping of the griddle 302 due to over-heating.

Further, as depicted in FIGS. 14-16, the underside 322 of the griddle302 may include a heat guard 430 that may extend along a front portion432 of the underside 322 of the griddle 302. The heat guard 430 may bepositioned and extend longitudinally parallel with the axis 336 so as tochannel heat from bellowing out the front side 328 of the griddle 302where the user of the griddle 302 typically is positioned. Further, theunderside 322 of the griddle 302 may include legs 434, such as fourlegs, positioned along the left and right sides 330, 332 of the griddle302. Such legs 434 may be positioned within corresponding aperturesdefined in the upper portion 308 of the cooking station 300 along theleft and right sides 330, 332 of the cooking station 300 (see FIGS. 10and 11).

The griddle 302 may be manufactured from metallic materials, such as,carbon steel, cast iron, stainless steel, or aluminum, or various metalalloys, or composite layering of materials, or any other suitablecooking surface material known in the art, such as porcelain coatedmaterials. In one embodiment, the metallic materials may be manufacturedusing cold rolled steel processes, or hot rolled steel techniques, orany other known manufacturing process, such as casting or stamping, asknown in the art. The various plate components of the griddle 302 mayinclude a thickness of 5-6 millimeters, but is not so limited, as suchthickness of the various components of the griddle 302 may range, forexample, between 4-10 millimeters. Also, portions of the griddle, suchas the trough 314, rear opening 316, and splash guards 312 may be formedby employing cutting and bending techniques from sheet or plate materialto form the griddle 302 as well as forming portions to the griddle withwelding techniques, or employing any other known process or techniquesto form the griddle 302, as known by one of ordinary skill in the art.

Further, the various structural components of the various embodiments ofthe cooking station and the side shelf system and any other structuralcomponents set forth herein may be formed of various metallic materials,such as steel, stainless steel, copper, aluminum or any other suitablematerial with high temperature ratings, such as various suitablepolymeric materials, and be formed from known structural components,such as sheet metal at various gauges/thicknesses or other knownmetallic structures, such as tubing or the like, and may be formed andmanufactured through various known processes in the art, such ascasting, welding, rolling, bending, fastening, etc., as known by one ofordinary skill in the art.

While the invention may be susceptible to various modifications andalternative forms, specific embodiments have been shown by way ofexample in the drawings and have been described in detail herein.Further, the structural features of any one embodiment disclosed hereinmay be combined or replaced by any one of the structural features ofanother embodiment set forth herein. However, it should be understoodthat the invention is not intended to be limited to the particular formsdisclosed. Rather, the invention includes all modifications,equivalents, and alternatives falling within the spirit and scope of theinvention as defined by the following appended claims.

What is claimed is:
 1. An outdoor cooking station configured to manageunwanted food byproduct, comprising: a frame extending to define a frontside, a rear side, a left side and a right side each extending between alower end and an upper portion, the frame including multiple heatingelements controlled along the front side and coupled to the upperportion of the frame; and a griddle configured to be supported by theupper portion of the frame and positioned above the heating elements,the griddle including: a flat cooking surface extending between a frontend and a rear end and extending between left end and a right end, eachof the front end and the rear end of the flat cooking surfacecorresponding with the respective front side and the rear side of theframe and each of the left end and the right end of the flat cookingsurface corresponding with the respective left side and the right sideof the frame; a splash guard extending upward from the flat cookingsurface along each of the left and right ends and the front and rearends of the cooking surface, the splash guard extending upward to definea splash guard top edge such that the splash guard top edge extendsabove each of the left and right ends and the front and rear ends of thecooking surface, the splash guard extending along the rear end of thecooking surface at least partially defining a rear opening therein alonga lower portion of the splash guard adjacent the rear end of the cookingsurface such that an upper portion of the splash guard and the splashguard top edge extend above the rear opening; and a sloped surfaceextending directly from the cooking surface and extending adjacent therear end of the cooking surface so as to extend downward toward the rearopening defined in the splash guard.
 2. The outdoor cooking station ofclaim 1, wherein the sloped surface extends to define a trough such thatthe sloped surface extends to a lower portion of the trough and towardthe rear opening.
 3. The outdoor cooking station of claim 1, wherein therear opening is defined along a rear central portion of the splash guardadjacent the rear end of the cooking surface.
 4. The outdoor cookingstation of claim 1, wherein the splash guard extends upward to define aninterior surface and an exterior surface such that the rear opening isdefined between the interior surface and the exterior surface of thesplash guard.
 5. The outdoor cooking station of claim 1, wherein thesloped surface defines a top edge that directly extends and depends fromthe cooking surface of the griddle, the top edge of the sloped surfaceextending to generally exhibit a v-shape.
 6. The outdoor cooking stationof claim 1, wherein the rear opening defined in the griddle is the onlythrough hole type opening defined in the griddle that is sized andconfigured to drain grease therethrough.
 7. The outdoor cooking stationof claim 1, wherein the rear opening defined in the splash guard extendswith an elongated notch formed in a bottom edge of the splash guard. 8.The outdoor cooking station of claim 1, wherein the splash guardcomprises a front splash guard, a rear splash guard, a left splashguard, and a right splash guard, the rear splash guard having a rearguard height and the front splash guard having a front guard height, therear guard height being greater than the front guard height.
 9. Theoutdoor cooking station of claim 1, further comprising a greasecontainer having a container portion, the container portion positioneddirectly below the rear opening of the griddle so that food byproductfunnels along the sloped surface and through the rear opening and intothe container portion of the grease container.
 10. An outdoor cookingstation configured to manage unwanted food byproduct, comprising: aframe including a front side, a rear side, a left side and a right sideeach extending between a lower end and an upper portion, the frameincluding multiple heating elements controlled along the front side andcoupled to the upper portion of the frame; and a griddle configured tobe supported by the upper portion of the frame and positioned above theheating elements, the griddle including: a flat cooking surface having agenerally rectangular configuration extending between a left end and aright end of the flat cooking surface and extending between a front endand a rear end of the flat cooking surface, the left end extendingparallel relative to the right end and the front end extending parallelrelative to the rear end; a splash guard extending directly upward fromthe flat cooking surface along each length of the left and right endsand the front and rear ends of the cooking surface, the splash guardextending along the rear end of the cooking surface defining a rearopening therein, the rear opening positioned at, and defined in, a lowerportion of the splash guard adjacent the rear end of the cooking surfacesuch that an upper portion of the splash guard extends above the rearopening; and a sloped surface extending directly from the cookingsurface and extending adjacent the rear end of the cooking surface so asto extend downward toward the rear opening defined in the splash guard.11. The outdoor cooking station of claim 10, wherein the sloped surfaceextends to define a trough such that the sloped surface extends to alower portion of the trough and toward the rear opening.
 12. The outdoorcooking station of claim 10, wherein the rear opening is defined along arear central portion of the splash guard adjacent the rear end of thecooking surface.
 13. The outdoor portable cooking station of claim 10,wherein the rear opening defined in the griddle is the only through holetype opening defined in the griddle that is sized and configured todrain grease therethrough.
 14. The outdoor portable cooking station ofclaim 10, further comprising a grease container having a containerportion, the container portion positioned directly below the rearopening of the griddle so that food byproduct funnels along the slopedsurface and through the rear opening and into the container portion ofthe grease container.
 15. A griddle configured to manage unwanted foodbyproduct, comprising: a flat cooking surface extending to define a rearend, a front end, a left end and a right end, the rear end extendingparallel relative to the front end and the left end extending parallelrelative to the right end; a splash guard extending upward from the flatcooking surface along each length of the left and right ends and thefront and rear ends of the cooking surface, the splash guard extendingalong the rear end of the flat cooking surface defining a rear openingtherein, the rear opening positioned at, and defined in, a lower portionof the splash guard adjacent the rear end of the flat cooking surfacesuch that an upper portion of the splash guard extends above the rearopening; and a sloped surface extending directly from the flat cookingsurface and extending adjacent the rear end of the flat cooking surfaceso as to extend downward toward the rear opening defined in the splashguard.
 16. The griddle of claim 15, wherein the sloped surface extendsto define a trough such that the sloped surface extends to a lowerportion of the trough and toward the rear opening.
 17. The griddle ofclaim 15, wherein the rear opening is defined along a rear centralportion of the splash guard adjacent the rear end of the flat cookingsurface.
 18. The griddle of claim 15, wherein the rear opening definedin the griddle is the only through hole type opening defined in thegriddle that is sized and configured to drain grease therethrough. 19.The griddle of claim 15, further comprising a grease container sized andconfigured to be associated with the griddle, the grease containerhaving a container portion, the container portion sized and configuredto be positioned directly below the rear opening of the griddle so thatfood byproduct funnels along the sloped surface and through the rearopening and into the container portion of the grease container.
 20. Thegriddle of claim 15, wherein the griddle comprises one or morestabilizers coupled to an underside of the griddle, the underside of thegriddle facing opposite the flat cooking surface of the griddle.